*  Exported from  MasterCook  *

                        RHUBARB CHUTNEY (PRODIGY)

Recipe By     : 
Serving Size  : 1    Preparation Time :0:00
Categories    : Sauces                           Fruits

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1       lb           Rhubarb
   2       ts           Coarsely grated fresh ginger
   2                    Garlic cloves
   1                    Jalapeno chile, (or more)
                        - seeds and veins removed
   1       t            Paprika
   1       tb           Black mustard seeds
     1/4   c            Currants
   1       c            Light brown sugar
   1 1/2   c            Light vinegar

  WASH THE RHUBARB AND SLICE into pieces 1/4-inch thick.
  If the stalks are wide, cut them in halves or thirds
  lengthwise, first. Finely chop the grated ginger with
  the garlic and chile. Place all the ingredients in a
  non-corrosive pan, bring to a boil, then lower the
  heat and simmer until the rhubarb is broken down and
  is the texture of a jam, about 30 minutes. Store
  refrigerated in a glass jar.
  
  Makes 1 Cup
  
  DEBORAH MADISON - PRODIGY GUEST CHEFS COOKBOOK
 


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